Crispy Barramundi, mango and corn salad

METHOD

Step 1

Coat the barramundi with the spices in a small bowl.

Step 2

Place the dressing ingredients into a blender jug, process until smooth and season to taste with salt

Step 3

Preheat a heavy-based frypan to med/high heat. Coat the corn and asparagus in 1 tbsp olive oil and cook in batches, ensuring the corn develops a nice char and set aside.

Step 4

To serve, divide the oak lettuce leaves between two plates. Add the asparagus spears and mixed beans. Flake the fish and add to the plates. Slice the corn kernels from the cob and scatter over the salads with the mango pieces. Finally, garnish with the coriander leaves.

INGREDIENTS

1 pack of Tassal Barramundi 

½ tsp smoked paprika 

½ tsp garlic powder 

½ tsp onion powder 

sea salt & cracked black pepper 

1 corn cob 

1 bunch asparagus 

2 tbsp olive oil 

1 small mango, cut into 2cm cubes 

1 cup oak lettuce leaves 

½ tsp ground coriander 

200g mixed tinned beans 

1⁄3 cup coriander leaves